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Chinese Lionhead Meatballs
Chinese Lionhead Meatballs

Before you jump to Chinese Lionhead Meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you no longer want to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy diet.

Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chinese lionhead meatballs recipe. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Chinese Lionhead Meatballs:
  1. Prepare Meatballs
  2. Use 1 pound ground pork
  3. Provide 3 tablespoons soy sauce
  4. Get 1-1/2 tablespoon sugar
  5. Get 1 tablespoons Shaoxing wine
  6. Get 8 ounces water chestnuts
  7. Get 1 cup panko breadcrumbs
  8. Provide 1 teaspoon sesame seed oil
  9. You need 1/2 teaspoon ground ginger
  10. You need 1 tablespoon minced garlic
  11. Prepare 2 tablespoons water
  12. You need 3 large eggs
  13. You need 1 teaspoon salt
  14. Provide 1 cup peanut oil to fry in
  15. You need Bok Choy
  16. You need 1-1/2 pound bok-choy
  17. Use 1 teaspoon sesame seed oil
  18. Prepare 1 teaspoon salt
  19. You need 1 tablespoon soy sauce
  20. You need Steaming
  21. You need 1 quart water
  22. Prepare 1 tablespoon salt
  23. Take Broth
  24. Provide 1/4 cup peanut oil you used to fry meatballs
  25. You need 1/3 cup all purpose flour
  26. Provide 1/2 teaspoon salt
  27. Provide 1/2 teaspoon ground white pepper
  28. Get 1 tablespoon soy sauce
  29. Provide 1-1/2 pints chicken broth
  30. Prepare 1 splash sesame seed oil
  31. You need Garnish optional
  32. Get 1/4 cup thinly sliced scallions
  33. Take 1 teaspoon soy sauce
  34. Prepare 1/2 teaspoon rice vinegar
  35. Take 1 splash roasted sesame seed oil
  36. Get 1 teaspoon honey
  37. Get Rice optional
  38. Use 1 cup long grain rice
  39. Get To taste salt
  40. Provide 2 tablespoons soya sauce
  41. Take 2 cup steam water with drippings from meatballs and bok-choy
  42. Get 1/4 cup peanut oil used to fry meatballs
Steps to make Chinese Lionhead Meatballs:
  1. Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
  2. Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
  3. Wash the bok-choy very carefully separate the stalks/ribs.
  4. If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
  5. In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
  6. Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
  7. Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
  8. Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
  9. When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.

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